1
paquete (7 oz) de pasta de fideos o de vermicelli o de “angel hair”, quebrada en trozos de 1 pulgada
1/2
taza de cebolla, finamente picada
1
diente de ajo, finamente picado
2
tazas de arroz blanco de grano largo, precocido (converted long grain white rice)
1
envase (32 oz) de caldo de pollo Progresso® (4 tazas)
1
cucharadita de sal
Hojas de cilantro fresco, opcional
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Instrucciones
1
En una sartén de 12 pulgadas, calienta el aceite a fuego medio alto. Añade la pasta; cocina y revuelve de 3 a 5 minutos o hasta que esté dorada. Añade la cebolla y el ajo; cocina de 2 a 3 minutos, revolviendo constantemente, hasta que estén blandos.
2
Añade el arroz; cocina de 30 a 60 segundos o hasta que esté ligeramente dorado. Añade el caldo de pollo y la sal. Baja la flama; tapa y cocina de 20 a 25 minutos o hasta que el arroz estén blando y el líquido se absorba. Decora con hojas de cilantro.
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Consejos de expertos
consejo 1
¿Por qué dorar la pasta? Se añade un sabor como de nuez y un bonito color al platillo.
consejo 2
Los fideos son tiras delgadas de pasta, enrolladas en manojos o ya cortaditos. Ya se venden cortados en pedacitos chicos, pero si no los consigues compra vermicelli (espagueti delgado) y rómpelos en manojos pequeños con las manos. Será más fácil un cocimiento uniforme.
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